Originally Posted by kinstmatt
What does Attenuation mean? So far I just tasted my first bach I ever made. It is rasberry wheat. Taste really really good but taste more like wine and is sweet.
Attenuation is how much the yeast eats up the fermentable sugars and produces alcohol.
Equation would be Original Gravity - Final Gravity / Original Gravity.
Most yeast will attenuate I would say between 70 to 77 percent. What was your final gravity? Anything under 1.010 would be too dry for a true to style wheat beer.